Recipe: Skate Tails Meunière Réthaise Style

1 In a dish salt and pepper your skate tails, add a little lemon thyme and a drizzle of olive oil, cover with plastic wrap and refrigerate.

2 Clean your new potatoes if needed then place them in a flat saucepan, cover with sea water (or salted water) a little thyme and a bay leaf, cook for 15 minutes then test them by inserting the tip of a thin knife.

3 Remove your skate tails, pat them dry with paper towels then dust lightly with cornstarch.

4 Melt in 2 large pans, 25g (0.9 oz) butter and 1 big spoonful of olive oil, when the mixture becomes golden brown place your tails and garlic slices, salt and pepper, brown them nicely by cooking 3 minutes on each side then transfer them to a dish with the garlic slices on top in an oven preheated to 100°C (210°F) (th3+)

5 Drain your potatoes and roast them in the pans used to cook your fish by adding 50g (1.75 oz) butter and a little lemon thyme, this extra butter will be used to finish the skate tails.

6 On a well-heated dish or plates place your skate tails with the small lemon squares, potatoes in the center, the boiling butter over the fish and a little fleur de sel on the potatoes.
*Skate tails from coastal fishing found at the fishmonger's stall at La Pallice market (Charente-Maritime) for less than 4€